Wednesday, January 28, 2015

Italian Veg. Minestrone Soup - Under 30 Mins

Know What You Eat: The temperature is dropping day by day and you feel like having something hot & soothing. A one pot meal where I can incorporate vegetables, pastas, & beans with some toasts of wholewheat Italian bread and a bowl of fresh garden salad..Ahh dinner in no time. My addiction and highly kid friendly so watch out...Italian Veg. Minestrone Soup there is no fancy chef's legerdemain involved, only good vegetables fresh or frozen and 3 secret ingredients to put this soup together. Check the recipe...

Photobucket

Recipe: Italian Veg. Minestrone Soup - Under 30 minutes

Ingredients:

  •     3 cups reduced-sodium vegetable broth OR Water
  •     1 Big tomato, diced
  •     1 Tbsp Tomato paste
  •     1 Medium Potato
  •     1/2 C Kidney or Navy beans, soaked overnight & pressure cooked
  •     1 Carrot, peeled and chopped (fresh or frozen)
  •     1 Celery stalk, chopped (fresh or frozen)
  •     1 medium onion, chopped
  •     3 pods garlic, chopped
  •     1 tsp dried thyme
  •     1/2 tsp dried sage
  •     2 bay leaves
  •     1 C cooked small shell pasta
  •     1 medium zucchini, chopped (fresh or frozen)
  •     2 C coarsely chopped spinach (fresh or frozen)
  •     2 Tbsp grated rennet free Parmesan or Romano cheese
  •     Basil sprigs, garnish, optional
  •     Salt and ground black pepper
Directions:
  • In a large pot, combine all the ingredients except the cheese & pasta. Simmer over low heat for at least one hour, or until vegetables are tender. If using frozen veggies, cook for 15 mins. Stir whenever required.
  • In another pot bring water to boil and add pasta pasta. Cook pasta according to instruction on the box.
  • Remove bay leaves and season, to taste, with salt and black pepper.
  • Ladle soup into bowls and sprinkle Parmesan cheese over top.
  • Garnish with basil, if desired.

Sweet & Spicy Almond Wheat-flour Soup

Know What you eat: I make this sweet & spicy immune booster soup,we call it "Raab" especially in winter, and skip morning tea, & breakfast it gives all the warmth & energy required, relieves chest & nasal congestion, stomach disorders and helps in digestion. Studies indicate ginger have anti-inflammatory properties, improve memory function, lower cholesterol, and even be a antioxidant. It has safe and effective relief of nausea and vomiting during pregnancy. It is also given to pregnant and lactating women.The same soup can be made using different flours or your choice & nutritional standards, like, barley flour, horse-gram flour, oats flour - for more fiber, millet flour - for more warmth & easy in digestion, as well as adding almonds will add up with its high nutritional contents, plus its very easy to make, and enjoy in this harsh cold winter.


Sweet & Spicy Almond Wheat flour soup



Preparation time: 5 mins
Cooking time: 7-9 mins
Serves : 1


Ingredients:


2 Tbsp Ghee (clarified butter)
1 Tbsp Wheat flour
1 Tbsp Almonds, chopped or fine powder
1 tsp Carom (Ajwain) Seeds
1/2 tsp of dry ginger powder
3-4 cloves
1 - 1" piece of Cinnamon stick
1/4 C Jaggery powder or 2 Tbsp of Brown Sugar
A pinch of black pepper powder
Pistachios (optional)
1 C water


Method:


1. On a medium flame add ghee (clarified butter) in a pot. As it becomes hot add carom seeds, cloves & cinnamon stick. Now add wheat flour, without forming lumps stir in untill it starts to emmit good aroma, you will see the flour has now turned pinkish brown. Just like you make white cheese sauce using APF & butter.
2.  Now add water, with the exact measurements given above.. along with jaggery. Stir again, and bring it to a boil.
3.  Now add dry ginger powder, black pepper powder, chopped almonds- pistachios. Stir things well.
4.  Pour it in a coffee-mug or soup bowl and enjoy while its hot.


This soup straight goes to Monthly Mingle :Soup,going on at Tongue Ticklers, event created by Meeta.


Tuesday, January 20, 2015

Mutter Paneer Masala | Lowfat | Restaurant Style

Know What You Eat: Have you made anything from scratch that you normally bought premade? Was it worth the effort and cost savings? Making cheese from scratch was really easy, there’s nothing technical about adding vinegar or lime juice to boiling milk and letting it separate, tie and for an hour and paneer is ready. As I continued to visit many other blogs including non-Indian bloggers, I heard them raving about paneer and was totally zapped looking at their step by step presentation with such big and beautiful pictures, it inspired me so very much, I quickly ran into the kitchen and made this authentic, smooth, creamy, soft, silk like taste and texture HIT paneer in bulk, and stock it for later use..Of that Mutter Paneer Masala was the latest creation last week in my kitchen using the SUPER HIT how to make paneer recipe. And here I am to share with you guys..Though it contains reasonably good amounts of fat and cholesterol. It would be better to avoid it for those with hypertension and diabetes due to its high fat content. Paneer, unlike other cheeses, has not been matured and it is rather bland. While making paneer from milk, don't throw away the paneer water. This nutritious water can be used for making soft dough for chapattis or can be used to cook dals.
Quick Tip: For best texture, taste and health use 1% pasteurized milk with salt added.I bet you will love it..

Mutter Paneer,Panner mutter


Recipe: Mutter Paneer Masala | Lowfat | Restaurant Style
Serves: 4                   Cooking time: about 25 minutes                    Preparation Time: 15 minutes 

Ingredients
  • 2 C Fresh Paneer cubes (Readymade or Homemade)
  • 1/2 C Fresh frozen peas, boiled
  • 4 Tomatoes,chopped (choose red ripe tomatoes)
  • 2 Onions, chopped
  • 1 inch Ginger, grated
  • 4-5 Garlic Cloves,chopped
  • 2-3 Green Chillies, chopped
  • 1/2 tsp Turmeric powder
  • Cinnamon – 1 inch stick, broken into halves
  • 3 Cloves
  • 2 Pods Cardamom
  • 4-5 Blackpepper corns, whole
  • 1 -1/2 tsp Coriander seeds, whole
  • 1/2 tsp Red chili powder
  • 1/2 tsp Turmeric powder
  • 1 tsp Cumin powder
  • 1 tsp Garam Masala powder
  • 2 Tbsp Coriander leaves, chopped 
  • 1/2 C Yogurt
  • 1/4 C Lowfat Milk OR Light Cream | Half & Half (optional)
  • 2 Tbsp Olive Oil | Cooking Oil
  • Salt to taste
  • 1 tsp Sugar (optional)
  • 1 Tbsp Kasoori Methi




Mutter Paneer,Panner mutter


Preparation
  • Soak paneer cubes into lukewarm water for about 15 minutes. This process makes the paneer even soft.
  • Dry roast cinnamon, whole pepper corns, cloves, cardamom, cumin seeds, coriander seeds, as the aroma starts to linger, take it off the heat, let it cool a while and powder it in a coffee grinder. Keep it aside.
  • Heat 1 Tbsp of oil in a wok, add chopped onions, garlic, ginger, and cook until golden brown, then add chopped tomatoes. Cook for another 5 mins. Switch off the gas. Let it cool and blend it in a blender and sieve it if needed for smooth texture.
  • In the same wok heat 1 Tbsp of Oil, add this puree, and dry roasted powder, and sauté it until you see oil separates from the gravy, and it thickens, use little water if you think the gravy is too thick.
  • To this gravy add boiled peas, along with salt, sugar, rest of powder ingredients and yogurt. Mix it thoroughly and again let it cook for another 3-4 mins.
  • Now add squeezed paneer cubes in this gravy and stir it without breaking paneer pieces. Simmer for 5 minutes.
  • Once cooked, add light cream, or half and half along with palm pressed kasoori methi.
  • Garnish with chopped coriander leaves and serve hot with Puri's, Wholewheat Ajwain Paratha , Wholewheat Roti | Phulka OR desired bread.

Raw Banana & Peas Stuffed Paratha

Know What you Eat: Thinking of a stuffed paratha to put in a breakfast/dinner plate today?? Try this one, wholesome healthy, nutritious and filling start to the day wholewheat raw banana and peas paratha.. Parathas(flatbreads) like such generally stuffed with variety of stuffings like Paneer, Potatoes, Lentils, Radish, Spinach or any other combination of vegetables mixed with spices are so versatile that they can be perfect for Lunch, Brunch or Dinner, whether served with a curry, chutney, ketchup or even plain Yogurt! Raw Banana is very low in Saturated Fat, Cholesterol and Sodium. It is also a good source of Dietary Fiber, Vitamin C, Potassium and Manganese, and a very good source of Vitamin B6.as compared to POTATOES.

stuffed paratha

Raw Banana & Peas Paratha Recipe: 
Makes 6-8 Parathas| Stuffed Flat Bread

Ingredients:
For the dough:

  • 3 C Wholewheat flour
  • 1 Tbsp canola oil
  • 1 tsp salt , and water to knead a dough
For stuffing: 
  • 3 Raw Cooking Banana, boiled & mashed 
  • 1 C Peas, boiled & coarsely mashed
  • 1 Tbsp coriander, finely chopped
  • 3 Green Chillies, finely chopped
  • 1/2" Ginger,finley chopped
  • 1 Tbsp Dry Mango powder (Amchur powder)
  • 2 tsp Garam masala powder
  • 1/4 tsp sugar (optional)
  • Ghee (clarified butter) or Oil for applying on both sides of paratha.
  • ** Salt to taste**
  Method:
  • Mix together salt, flour & oil, then add enough water to make a stiff dough, keep it aside for atleast 15 min.
  • Mix together all the ingredients in a wide bowl.
  • Divide the dough in small balls. Then roll out each ball into a not too thin disc or a chapati on a floured board.
  • Spread the above prepared mixture on one round flatbread(roti) and cover with another round roti.
  • Seal the edges nicely, sprinkle a little dry flour on top, then roll out the paratha as thinly and as roundly as you can, being careful not to break it.
  • Grease a smoking tava or a griddle with ghee and place the paratha over it, keep a watch turnover when its little golden brown in color, apply ghee on the top and turn over.
  • Press gently and spread some ghee over this side too. Keep turning untill parathas turn golden brown or done.
  • Serve it hot with green coriander chutney, ketchup, achar or "evergreen" a bowl of seasoned yogurt.